Sorry, spaghetti, but orecchiette is the best pasta to ever accompany a meatball. At Loire, the grass-fed lamb orbs are bound together with ricotta so they’re super tender, then served in a port-infused tomato sauce. $23. <strong>Loire,</strong> <em> 119 Harbord St., 416-850-8330.</em>

When beef is as flavourful as Cumbrae’s dry-aged rib cap, it only needs a dash of salt for seasoning. A minimalist sauce of olive oil and fresh rosemary is equally restrained and similarly elegant. $13. <strong>Edulis,</strong> <em> 169 Niagara St., 416-703-4222.</em>

This sumptuous hero works the sweet-sour angle with its hoisin-slicked pork balls and slaw of pickled carrots, daikon and cucumber on a wisp-light baguette. A sprinkling of cilantro refreshes the palate between bites. $5.50. <strong>Banh Mi Boys,</strong> <em>392 Queen St. W., 416-363-0588. </em>

Chris Kalisperas’s keftedes taste like home cooking—a tribute to his mother, who made a similar recipe of cinnamon-spiced pork and beef. He serves them on a pool of tzatziki and tops them with mint pesto. $15. <strong>Brassaii,</strong> <em> 461 King St. W., 416-598-4730.</em>

Buca’s unabashedly elaborate balls are made with albacore tuna preserved in olive oil, then mixed with onion sofrito and buffalo ricotta. Raisins, shaved almond and aged pecorino top off the mini master­pieces. $14. <strong>Buca,</strong> <em>604 King St. W., 416-865-1600.</em>